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4.7 from 81 votes

Cheesy Chicken Veggie Pasta

🥦🥕🧀 EASY and ready in minutes! The cheesy pasta is COMFORT food while all the veggies add a HEALTHIER twist! Family-friendly and perfect for busy weeknights!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 servings
Calories: 423 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 ounces penne pasta ziti, rigatoni, rotini, wheels, small shells, etc. may be substituted
  • one 12-ounce package broccoli and cauliflower florets or all broccoli or all cauliflower
  • 3 to 4 tablespoons olive oil
  • 1 pound boneless skinless chicken breast diced into bite-sized pieces
  • 1 ½ cups shredded carrots loosely measured
  • 4 to 5 green onions thinly sliced (about 1/3 to 1/2 cup)
  • 3 to 5 cloved garlic finely minced or pressed
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 1 ½ to 2 cups fresh baby spinach leaves loosely measured
  • 1 to 2 cups shredded Mozzarella cheese
  • ¼ cup Parmesan Cheese

Instructions

    Cup of Yum
  1. Boil pasta according to package directions in salted water in a very large skillet or pot. In the final 2 to 3 minutes of cooking, add the broccoli and cauliflower florets. Drain but reserve 1/2 cup pasta water in case you need it in step 6.
  2. Return the pasta and vegetables to the cooking pot; set aside.
  3. To a large skillet, add the olive oil, chicken, and cook for about 3 minutes.
  4. Add the carrots, onions, salt, pepper, and cook for about 5 minutes, or until chicken is cooked through and vegetables have softened; stir and flip intermittently to ensure even cooking.
  5. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  6. Add the chicken and carrot mixture to the large pot with the cooked pasta, broccoli, and cauliflower.
  7. Add the spinach, cheeses, and stir until cheese has all melted and spinach has wilted. Taste and check for seasoning balance and if necessary, add additional salt and/or pepper. Serve immediately.

Notes

  • Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition Information

Serving 1serving Calories 423kcal (21%) Carbohydrates 25g (8%) Protein 38g (76%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 12g Cholesterol 86mg (29%) Sodium 781mg (33%) Fiber 6g (24%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 423

% Daily Value*

Serving 1serving
Calories 423kcal 21%
Carbohydrates 25g 8%
Protein 38g 76%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 12g 71%
Cholesterol 86mg 29%
Sodium 781mg 33%
Fiber 6g 24%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.